Mix coconut flour, almond flour, baking soda, cinnamon, cloves, nutmeg, ground ginger, and salt. In a separate bowl, mix brown sugar, coconut oil, and molasses. Once minxed, add eggs and mix. Slowly add dry ingredients. Once completely incorporated, mix in the crystallized ginger. Refrigerate for 30 minutes to make it easier to work with. Roll dough into small balls, then roll in raw sugar, place on cookie sheet, and flatten. Sprinkle sea salt on top. Bake at 350 for 13 minutes
